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Tick bite?

​@@marydlutes1792hard to say, we do live on a tree farm with areas of high grass and we do work in the woods on occasion. He has found ticks on himself but doesn't think he's been bitten.

@@lynnembick431 you can do the stovetop. We have made biscuits in the Dutch oven and just turned them over to brown the tops.

@@morninglight7544 oh, it was! Haven't had it in a very long time.

@@morninglight7544 we use the Vitamix. It might be harder on some others. We have a grain grinder, but it won't do the corn as well.

@@morninglight7544 it's a long blender and would take putting your whole hand in to reach the blades, but you're right. Usually it's turned off or I use the tamper. Haven't been able to find it this week.

@@elizabethortiz4575 does not need water bath or vacuum. It will be good without fridge, but that's just something we've always done.

@@elizabethortiz4575 We have one jar that is almost 2 years old and never refrigerated, and it is still good. Just put in a cool spot away from direct sunlight. Once opened, we recommend it be refrigerated.

Tks

@@Sketchbook9999 fermentation lids. We bought them from Amazon. You can also do this without them, just leave the lid a little bit loose, but these make it so much easier.

@@pamschonfarber1041 it will have a little bit of fermented taste when eaten raw, but not really strong. It actually enhances the flavor. When used in cooking, you don't notice the fermentation.

@@reginab2237, use the regular canning lids and leave them a little loose. Just loose enough for the fermentation to escape. We have used that method for years. This was the first time using the new lids.

@@bsd9230, you can do a concrete block or fieldstone foundation all the way around the base of the shed to keep anything from getting in easily. We did that with the smokehouse build. As far as the woodshed, not too worried about keeping stuff out as much as keeping wood dry. We have a couple of viscous barn cats that dare a mouse, rat, chipmunk and small opossum to show up. LGD keeps skunks under control usually. I agree with you on the paint/stain. Fortunately, our winter is usually cold enough that it helps with the wood bees. We usually don't have as big of an issue with them as other places.

@growinginfaithhomestead1030 Thanks for replying. Keep up these vids. Would love to have seen the process. Always wanted to build a storage shed or anything from Pallets. Why do they get a bad rap? Seems like if they can hold a few thousand pounds of stuff in trucking and a warehouse should be pretty sturdy stuff!

Absolutely!

@@milliesilva603 12-15 minutes. I think the official experts time is 20 minutes, but the puree is hot and the jars and lids are already hot, so we do a little less time. It's always worked for us.

@@Merrilou, we cook ours before pureeing, and also, we have been doing this for a few years now and didn't know that we couldn't. I guess that's what we get for following our grandparents and not the official experts, lol. Seriously though, we've had great success with this, but not sure why they say don't do it. We haven't tried to test it to see how long it it would be shelf stable for because it generally gets used up within the first 6 months.

@@Whiteruffels, yes you can. Don't tighten the lids, leave them a little loose. This is the first time we have used fermentation lids. We've always done without them.

@@growinginfaithhomestead1030 Thank You so much.

Welcome!!

@@lildebdoll60, it needs to be peeled.

@@alfredacaudle3374, we store ours in a cool place away from direct sunlight with our other can goods. We just opened our last jar from when this video was made, and it's still as good as when we made it. After opening, you want to refrigerate, but it will still be good in the fridge for quite a while.

@@growinginfaithhomestead1030 oh thank you,will I live in a dark cool place. I’m from Juneau Alaska. I Want to try the garlic and making sauerkraut. I will be ordering the whole kit that comes with the booklet so I can learn how to do stuff.again thank you, will be following you.

@@truthbespoken1111, we will do that, but may be a couple days before we can. Please check back with us soon

It won't let us edit to add recipe, so I will give it to you. 1 bar soap unscented: we use zote cut up or grated, stir until dissolved 1 gallon water, heat and stir until soap is dissolved Put into 5 gallon bucket, add remaining ingredients. 1 1/2 cups washing soda 1-1 1/2 cups borax depends on how thick you like the detergent. Add to bucket and stir. Fill bucket up with water and stir again until all is dissolved then put on the lid and set in a cool place to firm up. We use 1 cup for a large load.

@@growinginfaithhomestead1030 got it, I screen shot. Gr8 day 2U. 🌻

Yes, heat does hurt some of the benefits. Fermentation helps hype up the nutritional value.

@@debbieangel1909, fermentation lids. It lets the fermentation process work and the jars burp.

@@deedeem8485, the honey and garlic is also a really great antibiotic.

@@SandraLindemuth-wd6dn, 5-7 days. You'll see the small air bubbles slow down or stop rising.

@@oyvindbrustad celtic sea salt and Himalayan salt has 86 essential minerals in it that our body needs. When our body gets depleted of these minerals different diseases begin to set in. Mineral deficiency is linked to many major diseases.

@@mariegatzmer829, Amazon or eBay

We grow our own, but we were gifted those big bags and couldn't let them waste. I agree with you completely.

@@HiteshHites-sw6gb we haven't heard of it, we'll check it out. We've been raising our own herbs for cooking and medicinal for a few years now but always want to learn more.